Make this chickpea soup vegetarian or add chicken like I did!
I made this chickpea soup for the first time when I was in one of my experimenting moods. I looked around the house and saw a few things lying around that looked good and in they went into the soup.
All of the ingredients are easily sourced and no special spices are required. It is so good topped with the spicy lime and chilli yoghurt.
You can literally make this chickpea soup in under 20 minutes. It’s the perfect after work dinner that is both filling and delicious.
As with many soups, this chickpea soup recipe can be made one or two days before serving.
The flavours actually develop as it sits in the fridge and it becomes even more delicious.
I usually make a big batch and keep it in the fridge for quick and easy lunches.
This vegetarian chickpea soup is also good served with meat.
I love chickpea soup. For that matter, I love chickpeas done any way.
As I mentioned above, this was a bit of an experiment that just happened to work really well.
Although it is amazing as a vegetarian soup, I often add other meats such as chicken, especially when I’m feeling hungry.
Slowly frying the leeks, onions, garlic and pears is important. Don’t rush this.
As the vegetables and fruit fry, the release some of their natural sweetness into the soup.
This chickpea soup recipe isn’t sweet but it does have a subtle sweetness which is to die for.
If using chicken…
If you decide to add chicken to this chickpea soup recipe, I recommend using thigh meat.
It’s cheaper than breast and also has more flavour.
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If you like this chickpea soup recipe, you might also like to try some of these quick and easy recipes…
I hope you enjoy this chickpea soup recipe. If you do try it, please leave a comment. I’d love to hear from you.